Ingredients
For the Potato Bombs:
- 2 lbs russet potatoes, peeled and cubed
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 large egg yolk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 8 oz block mozzarella cheese, cut into 1/2-inch cubes
- 2 cups plain breadcrumbs (for coating)
- Vegetable or canola oil, for frying
For the Garlic Butter:
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- A pinch of salt
Equipment Needed
- Large pot for boiling potatoes
- Potato ricer or masher
- Large mixing bowl
- Three shallow dishes (for flour, beaten eggs, breadcrumbs)
- Deep fryer, Dutch oven, or heavy-bottomed pot
- Slotted spoon or spider skimmer
- Small saucepan
- Paper towel-lined plate or baking sheet
- Instant-read thermometer (for oil)
Step-by-Step Instructions
The foundation is perfect mashed potatoes. I start by boiling my peeled, cubed russet potatoes in well-salted water until they’re fork-tender. This usually takes about 15-20 minutes. Now, here’s a crucial texture tip I learned: you must drain them extremely well and let them steam dry in the colander for a few minutes. Any excess water will make your potato mixture soggy and impossible to shape. Then, I rice or mash them until they’re completely smooth—no lumps allowed! Lumps can create weak spots where the bombs might burst open in the fryer. I transfer the smooth, hot potato to a large bowl and let it cool just until it’s comfortable to handle, about 15 minutes. This cooling step is important so the egg yolk doesn’t cook when you add it.(See the next page below to continue steps…)